Honey Sriracha Chicken Wrap

My coworker brought these wraps to a potluck lunch, and I watched everyone come back for seconds. The sticky sweet glaze glistened under the fluorescent lights, and the smell of sriracha and honey filled the break room. I cornered her by the coffee machine and demanded the recipe. She laughed and said it was just something she threw together on busy weeknights. That same week, I made them for dinner and haven't stopped since.

I started making these on Sunday afternoons for my kids' school lunches. At first, my daughter was suspicious of anything involving sriracha, but she took one cautious bite and her eyes lit up. Now she asks for them every week, and her friends trade their sad sandwiches for a chance to try one. I love how something so simple became our little Monday morning ritual.

Ingredients

• Boneless, skinless chicken breasts (400 g): Slicing them into strips ensures they cook quickly and evenly, and every piece gets coated in that sticky glaze.
• Olive oil (1 tablespoon): Just enough to get a nice golden sear on the chicken without making it greasy.
• Honey (3 tablespoons): This is what makes the sauce cling and caramelize, so don't skimp or substitute with anything watery.
• Sriracha sauce (2 tablespoons): Brings the heat and that tangy fermented kick, start with less if you're nervous and add more to taste.
• Soy sauce (1 tablespoon): Adds salty depth and umami that balances the sweetness perfectly.
• Rice vinegar (1 tablespoon): Brightens everything up and cuts through the richness of the honey.
• Garlic (1 clove, minced): Fresh garlic makes all the difference, the jarred stuff just doesn't have the same punch.
• Large flour tortillas (4): Soft and pliable, they hold all the fillings without tearing when you roll them tight.
• Shredded lettuce (1 cup): Adds crunch and freshness that contrasts beautifully with the warm glazed chicken.
• Carrot (1 medium, julienned): Sweet and crisp, it brings color and a little natural sweetness to each bite.
• Red bell pepper (1/2, thinly sliced): I love the slight char you can get if you toss it in the pan for a minute, but raw works great too.
• Red onion (1/4 cup, thinly sliced): A little sharpness that mellows as it sits with the other ingredients.
• Mayonnaise (1/4 cup, optional): Creamy and rich, it helps everything stick together and tames the heat just a bit.
• Fresh cilantro leaves (optional): If you love it, this adds a bright herbal note that makes the wrap feel complete.

Instructions

Mix the Sauce:

In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, and minced garlic until smooth and glossy. The honey might resist at first, but keep whisking and it will come together beautifully.

Cook the Chicken:

Heat the olive oil in a large skillet over medium high heat until it shimmers. Season your chicken strips with salt and black pepper, then lay them in the pan without crowding, and cook for 5 to 6 minutes, flipping once, until golden and cooked through.

Glaze the Chicken:

Lower the heat and pour the honey sriracha sauce over the chicken, tossing with tongs to coat every piece. Let it simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens and clings like candy.

Warm the Tortillas:

Heat your tortillas in a dry skillet for about 20 seconds per side, or wrap them in a damp towel and microwave for 30 seconds. You want them soft and warm so they roll without cracking.

Assemble the Wraps:

Spread a thin layer of mayonnaise down the center of each tortilla if you're using it. Layer with lettuce, carrot, bell pepper, red onion, and a generous portion of the glazed chicken, then top with cilantro if you like.

Roll and Serve:

Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking as you go. Slice in half on the diagonal and serve right away while the chicken is still warm and sticky.

Save

One evening, I made these for a friend going through a rough breakup. She sat at my kitchen counter, quiet and tired, and I handed her a wrap still warm from the pan. She took a bite, closed her eyes, and said it was the first thing that tasted good in days. We didn't talk much after that, just ate and listened to music. Sometimes food says what words can't.

Making It Your Own

I've swapped the chicken for crispy tofu more times than I can count, and it works beautifully if you press the tofu well and let it get golden before adding the sauce. My brother likes to add thinly sliced cucumber and shredded cabbage for extra crunch, and honestly, it makes the wrap feel even fresher. You can also double the sauce and toss it with rice or noodles if wraps aren't your thing. The glaze is forgiving and versatile, so don't be afraid to experiment with what you have on hand.

Storage and Reheating

These wraps are best eaten fresh, but I've packed them for lunch the next day and they still hold up well if you keep the sauce from soaking the tortilla too much. Store the glazed chicken separately from the vegetables and tortillas if you're prepping ahead, then assemble right before eating. If you need to reheat the chicken, a quick toss in a hot skillet brings back that sticky glaze better than the microwave ever could. Just don't reheat the whole assembled wrap or the lettuce will wilt and the tortilla will get soggy.

Serving Suggestions

I like to serve these with a simple side of sweet potato fries or a light cucumber salad dressed with rice vinegar and sesame oil. A cold beer or iced green tea cuts through the sweetness and heat perfectly. If you're feeding a crowd, set up a wrap bar with all the fillings in bowls and let everyone build their own.

• Add sliced avocado or a drizzle of lime crema for extra richness.
• Serve with pickled vegetables on the side for a tangy contrast.
• Keep extra sriracha and honey on the table for those who like to adjust the heat and sweetness.

Save

These wraps have become my go to for busy nights when I want something that feels special without the fuss. I hope they bring the same easy joy to your table that they've brought to mine.

Recipe Questions & Answers

→ Can I prepare the honey sriracha sauce ahead of time?

Yes, the sauce can be whisked together and stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently before coating the cooked chicken.

→ How do I prevent the tortillas from tearing when rolling?

Warm the tortillas thoroughly before assembling. A warm tortilla is more pliable and less likely to crack. You can warm them in a dry skillet for about 30 seconds per side or wrap them in a damp kitchen towel.

→ What are some good vegetarian alternatives?

Substitute the chicken with pressed tofu, tempeh, or cooked chickpeas. These options absorb the honey sriracha sauce beautifully and provide similar texture and protein content.

→ How can I adjust the heat level?

Reduce sriracha for milder flavor or increase it for more spice. You can also add a teaspoon of honey to balance out extra heat, or include a cooling element like cucumber or a drizzle of ranch dressing.

→ Can I make these wraps ahead for meal prep?

While best served fresh, you can prepare components separately and assemble just before eating. Store glazed chicken and vegetables in separate containers for up to 3 days, then warm and wrap when ready to serve.

→ What beverages pair well with this meal?

A light lager, crisp iced tea, or refreshing lemonade complement the sweet and spicy flavors beautifully. For non-alcoholic options, try ginger ale or a citrus-based drink.